Awzi with Meat

Nour Al-SabahCozinheiro

Ingredientes

• 1 cup Egyptian rice
  1 cup
• 1.5 cups Basmati rice
  1.5 cup
• 1 kg lamb meat
  1 kg
• 1 cup peas
  1 cup
• 1 cup carrots
  1 cup
• 1 tsp mixed spices
  1 tsp
• Pimenta preta moída
  0
• Tempero
  0
• Cravo-da-índia
  0
• 1 tsp cinnamon
  1 tsp
• 2.5 tsp salt
  2.5 tsp
• 1.5 tsp cardamom
  1.5 tsp
• 1 tsp turmeric
  1 tsp
• A pinch of nutmeg
  0
• Fried almonds and pine nuts
  0
• 2 tbsp ghee
  2 tbsp

Passos

1. 1

   Boil the meat with an onion and mixed whole spices until cooked.

   Utensílios necessários:

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2. 2

   Boil the peas and carrots with a teaspoon of sugar.

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3. 3

   After soaking and draining the rice, season it with the spices mentioned in the ingredients and add the peas.

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4. 4

   In the pot, melt a teaspoon of ghee, add half the pieces of meat, and increase the heat until the meat is slightly browned.

   Utensílios necessários:

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5. 5

   Then add a cup of peas around the meat.

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6. 6

   Now add the seasoned rice that we added the peas and carrots to, and pour the meat broth over it until it rises about 1 cm above the rice, along with half a Maggi cube and the juice of half a lemon.

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7. 7

   Add 3 tsp of salt if the meat broth is not salty.

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8. 8

   Let the rice boil on high heat until the water evaporates and is no longer visible, then transfer it to low heat until it calms down and is fully cooked.

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9. 9

   Heat the oil and ghee well and pour them over the rice a few minutes before turning off the heat.

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Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Pimenta preta moídapor 100g

Energia251 kcal

Proteínas10.95 g

Gordura Total3.26 g

Carboidratos64.81 g

Fibra Alimentar26.2 g

Açúcares Totais0.64 g

Temperopor 100g

Energia100 kcal

Proteínas2 g

Gordura Total5 g

Carboidratos10 g

Fibra Alimentar3 g

Açúcares Totais1 g

Cravo-da-índiapor 100g

Energia274 kcal

Proteínas6 g

Gordura Total20 g

Carboidratos65 g

Fibra Alimentar33 g

Açúcares Totais2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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